Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Abstract

The objective of this study was to investigate the in vitro activities of sodium diacetate (SD), sodium citrate (SC), or sodium lactate (SL) in combination with lauric arginate (LAE) against Listeria monocytogenes and Salmonella Rissen. Bacteria isolated from a pig carcass were used to determine the minimum inhibitory and bactericidal concentrations (MIC and MBC), fractional bactericidal concentration index (FBCI), time-kill method, as well as to perform scanning and transmission electron microscopy characterizations. For L. monocytogenes, the MBC of SD, SC, LAE and SL were 62.5, 62.5, 0.032 mg/ml, and 8.4% (v/v), respectively. As for S. Rissen, the MBC of SD and LAE were 62.5 and 0.032 mg/ml, respectively. The effects of SD, SC, and SL in combination with LAE were synergistic against both bacteria, exhibiting FBCIs of 0.19, 0.50, and 0.50, respectively, for L. monocytogenes and 0.19, 0.50 and 0.50, respectively, for S. Rissen. In time-kill studies, all salts of organic acids plus LAE combinations added at their MBC produced a bactericidal effect that was dependent on the type of bacteria and antimicrobial. This resulted in a loss and change of the cytoplasm and membrane in cells of both bacteria. Furthermore, SC and SL alone were not active in killing S. Rissen. The present investigation revealed that salts of organic acid in combination with LAE are potentially antilisterial and anti-salmonella agents, which can be applied to meat products.

Zoonotic Significance and Antimicrobial Resistance in Salmonella in Poultry in Bangladesh for the Period of 2011–2021

“…The annual cost of foodborne Salmonella is USD 1.14 billion [121]. According to David Byrne, EU Commissioner for Health and Consumer Protection, the cost of foodborne Salmonella alone in EU countries is expected to be up to EUR 2.8 billion per year (EU Commission, 2003) [124]. The yearly cost of foodborne salmonellosis in Denmark was estimated to be USD 15.5 million in 2001 and it is roughly 0.009% of its national GDP.…”

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

“…1) as a consequence of differences in the strains and serotypes of bacteria tested, the methods used, medium composition, and so on. According to Table 1, Gram-negative bacteria tend to be more resistant to LAE than Gram-positive ones (Infante et al, 1984;Rodríguez et al, 2004;Becerril et al, 2013;Suksathit and Tangwatcharin, 2013). Gramnegative bacteria are surrounded by an external membrane primarily composed of lipopolysaccharides and phospholipids, which acts as a permeability barrier against external toxic compounds (Miller, 2016).…”

Mechanism of fungal inhibition activity of Nα‐lauroyl‐L‐arginine ethyl ester (LAE) and potential in control of Penicillium expansum on postharvest citrus ‘Benimadonna’ (Citrus reticulata × Citrus sinensis)

“…In addition, based on the mean value of the mold index, the combined application showed stronger mold inhibition activity than NT alone, while in the case of mono‐agent application the citrus presented a stronger matrix effect for LAE than NT. Several prior investigations reported synergies between LAE and various other antimicrobial substances in actual application cases, such as sodium diacetate, 21 sodium lactate, 21 sodium citrate, 22 carvacrol, 22 antibiotic peptide 23 and plant essential oils 24 . Among them, the compounded preservatives of LAE and sodium diacetate products are already market accessible.…”